Description

Warm weather calls for great salads, and this one can't be beat. If you love dill, this one is for you. Potatoes, hard boiled eggs, green onions, mayonnaise plus dill pickle relish, dried dill and because there still isn't enough dill, baby dill pickles.

Ingredients

• 3 lb. Yukon Gold potatoes, cut into 1/2" to 3/4" pieces*
• 3/4 c. mayonnaise
• 1/4 c. dill pickle relish
• 1/4 t. dried dill, or to taste
• 1/2 t. kosher salt, or to taste
• 1/2 t. freshly ground black pepper, or to taste
• 6 baby dill pickles, thinly sliced
• 4-8 hard-boiled eggs, roughly chopped
• 4 green onions, thinly sliced
• 1 t. fresh dill, optional

Steps

1. Place the potatoes in a large pot; cover with water. Boil over high heat until fork tender, about 10 minutes. Drain; let cool.
2. Combine the mayonnaise, dill relish, dried dill, salt, and pepper in a large bowl; stir. Add the potatoes, dill pickle slices, and eggs; stir.
3. Sprinkle on green onions and fresh dill, if desired.